Mixed Pickled Vegetables Refrigerator Recipe

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If you’re looking for a quick and easy way to enjoy the crisp and tangy flavors of pickled vegetables without the need for canning, refrigerator pickles are the perfect solution. This mixed pickled vegetables recipe combines a variety of crunchy vegetables with a flavorful brine for a delightful and customizable pickle experience. You can adjust the ingredients and spices to suit your taste.


Units Scale
  • 2 cups purple cauliflower florets
  • 1 cup watermelon radishes, sliced
  • 1 cup carrots, mixed colors, sliced into rounds
  • 1 cup red bell peppers, cut into strips
  • 1 cup purple green beans, trimmed
  • 2 cloves garlic, peeled
  • Fresh dill (optional, for garnish)
  • Sterilized glass jars with lids

For the Brine:

  • 4 cups white vinegar
  • 4 cups water
  • 3/4 cup granulated sugar
  • 2 tablespoons salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (adjust to taste)


  1. In a large saucepan, combine white vinegar, water, granulated sugar, salt, mustard seeds, celery seeds, whole black peppercorns, and red pepper flakes. Bring the mixture to a boil and simmer for a few minutes until the sugar and salt are fully dissolved. Remove from heat and let it cool slightly.
  2. In sterilized glass jars, layer the mixed vegetables along with garlic cloves and optional fresh dill.
  3. Pour the warm brine over the vegetables, ensuring they are completely submerged. Leave about 1/2 inch of headspace in each jar.
  4. Place the lids on the jars and allow them to cool to room temperature.
  5. Once cooled, store the jars in the refrigerator for at least 24 hours to allow the flavors to develop. The pickled vegetables can be enjoyed within a few days, but their flavor intensifies over time.
  6. Serve the pickled vegetables as a crunchy snack, a zesty addition to salads and sandwiches, or as a side dish to complement your favorite meals.



These refrigerator pickles will keep well in the refrigerator for several weeks. Enjoy the delicious, tangy goodness of your homemade pickled vegetables without the need for canning.

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